Restaurant Style Crispy Fish Finger Recipe with Homemade Tartar Sauce
Authentic Restaurant Style Fish Finger Recipe
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Fish finger how to make fish finger recipe restaurant style at home with video.
Who doesn't love those crispy bites of fish dipping into Tatar sauce. Yeah fish finger is one of such hugely popular dish that you can't resist to try.
Fish finger is a finger size fish strips usually boneless marinated in mustard base marination and crumbed and then deep fried till crisp golden. They are crisp from outside and juicy from inside.
You can use different types of fish fillet to make fish finger at home. All you need to boneless the fish and cut them into finger sized pieces. Salmon, betki, Pomfret, basa and seer are among few fish that can be used to make fish fingers. Fish like Cod, hake, pollock are also can be used for making fish fingers.
You can cut the fish fillet into strips approximately 6-8 cm long and 1-2 cm wide to make fish finger. You can follow the lines in the fish or just cut the fillet as shown below.
Fish finger can easily be freeze for more than 15 days. The uncooked fish fingers are often freezed for later use. You can easily throw them at room temperature and then fry , grill or bake them till crisp golden. Frozen fish fingers can be microwave for 2 to 3 minutes before frying in medium hot oil.
Cooking Methods for Fish Finger
Generally fish fingers are deep fried but can be grilled and bake. It take different time in different methods to cook fish fingers.- Deep fry :- The best way to cook fish finger is by deep frying. For that heat oil in a deep vessel pan in medium flame until a breadcrumb sizzles and turn brown when dropped into it. Carefully add the fish fingers and cook for 5-6 minutes or until crisp golden. You can even fry the frozen fish fingers in a frying pan. Heat oil in a low flame and fry the frozen fish to defrost slowly. Turn the flame up to crisp the fingers up at the end.
- Grill :- Preheat the grill for 7-8 minutes and brush with some oil and place the fish fingers. Cook until crisp golden from all sides. You can use a non stick pan also to grill them.
- Bake :- Preheat the Oven at 180C for 6-7 minutes. Take a baking tray and grease with cooking oil and place the fingers . Bake them for 20 minutes until crisp golden.
You can not put fish fingers in microwave to cook. Fish fingers have a breadcrumb coating which need to be crisp by either frying or grilling. If you microwave fish fingers then the bread crumbs coating will come out. So it is not a good idea to microwave a fish fingers.
Fish with no coating can be cooked in a microwave as a alternative to steaming.
Steps to make the recipe
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Marinating fish fingers
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Pour the beaten egg and mix. Further add chopped parsley and give it a final mix. Leave it to marinate for 1 hour.
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Remove the fish fingers in a absorbent paper to absorb any excess oil. Garnish and serve the fish fingers.
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Fish fingers can be made in many other ways too. Like Masala fish finger, Crusty fish finger. One such popular recipe is Bengali fish finger recipe where many Indian spices are used to make it.
How to make Tartar Sauce Homemade
Fish fingers are best to eat with tartar sauce. Just dip them and take the yummy bites. You can use garlic mayo dip for fish fingers also. Even a cocktail sauce work nice with this . Mint Cilantro ( green chutney) sauce can also be served with fish fingers. |
Ingredients
- 1 cup mayonnaise
- 1/3 cup finely chopped dill pickle
- 2 teaspoon finely chopped parsley
- 1 teaspoon lemon juice
- 1/4 teaspoon black pepper powder
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Take mayonnaise in a mixing bowl and add the finely chopped dill pickle, parsley, lemon juice and black pepper powder.
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Give everything a fine stir and serve. If you love the fish fingers recipe then you would love the recipe of Chicken fingers as well.
Fish Finger Recipe
In Fish finger recipe finger size boneless fish pieces are marinated and coated with bread crumbs and deep fried till crisp golden. Different spices like salt, pepper, mustard paste are used to marinate them. These fish fingers are served with tartar sauce.
Ingredients
- 1 boneless fish fillet
- 1/2 teaspoon black pepper powder
- Salt as per taste
- 1 teaspoon lemon juice
- 2 teaspoon mustard paste
- 4 teaspoon all purpose flour (Maida)
- 1 beaten egg
- 1 cup bread crumbs
- 2 teaspoon fresh parsley or Cilantro
- Oil for deep frying
Instructions
- Wash the fish fillet and trim its sides and tail. Then cut into finger size.
- In a mixing bowl mix the fish with salt, lemon juice and black pepper powder. Marinate for 15 minutes.
- After that mix them with mustard paste. Add all purpose flour, beaten egg and chopped parsley.
- Give them a final mix and keep covered for 1 hour to marinate.
- Take the marinated fish pieces and coat with the bread crumbs one by one.
- Press the fish pieces between palm of hand to set.t
- Heat oil in a deep vessel pan or kadai in medium flame.
- When the oil become hot enough lower the flame to low and add the marinated fish fingers one by one carefully.
- Fry them for 5 - 6 minutes or till crisp golden.
- The fried fish pieces start to float over the oil. That indicates that it is done
- Remove them in a tissue paper to absorb any excess oil.
- Garnish a plate and serve them with tartar sauce.
Chef's Notes
- You can use Chilli flakes to make it spicy. Herbs like oregano also can be used to make fish finger.
- In place of bread crumbs you can use crushed corn flakes to coat them. It really taste nice and gives it a rich texture.
📊 Nutritional Value (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 233 kcal |
| Protein | 21 g |
| Fat | 4 g |
| Carbohydrates | 24 g |
| Fiber | 1 g |
ℹ️ Additional Info
Course: Appetizer | Cuisine: Continental | Method: Frying
Fish finger recipe video
How to make Bengali Fish Finger
- 1 boneless fish fillet
- 1 teaspoon ginger garlic paste
- 1 teaspoon lemon juice
- 1/2 teaspoon green chilli paste
- 1/2 teaspoon dhaniya powder
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon jeera powder
- 1/4 teaspoon garam masala
- 5 teaspoon Maida( all purpose flour)
- 1 beaten egg
- 1 cup bread crumbs
- 2 teaspoon chopped coriander leaves
- 1/2 teaspoon salt or as per taste
- oil for deep frying
- Cut the fish fillet into finger sized shaped and mix with ginger garlic paste, green chili paste, salt and lemon juice. Keep it to marinate for 30 minutes.
- After that mix red chilli powder, dhaniya powder, jeera powder and garam masala. Again mix the Maida with the fish fingers
- Now mix the beaten egg and dust with breadcrumbs to coat evenly from all sides one by one.
- Heat oil in a kadai in medium flame and fry them till crisp golden
Fish is also rich in Omega 3 fatty acids which are important for eye and brain tissue development.
You can also read the full recipe of my Mackerel fish fry recipe made at home with simple ingredients.
Serving tips
Fish fingers are served with tartar sauce . You can even serve garlic mayo sauce with fish fingers.It is good to serve a fresh salad with it like tossed green salad . My personal favorite is brussel sprouts salad with fish fingers. It is a very healthy combination to have fish fingers with sprouts salad.
Thousands island sauce is another good choice to serve with fish fingers for kids.
Frequently Asked Questions
1. How do I make the best crispy fish fingers at home?
To make the best crispy fish fingers, follow a three-step coating process (flour, egg, breadcrumbs) and ensure your oil is at the correct temperature (medium-high). The secret to extra crispiness is often the type of breadcrumb used; opt for Panko breadcrumbs or coarse, dried breadcrumbs, and press them firmly onto the fish pieces before frying.
2. What is a fish finger, and what are they typically made of?
A fish finger is a piece of boneless fish fillet, usually white fish, cut into a finger-sized strip. It is coated in a mixture of spices, a binding agent (like egg or flour slurry), and then covered in breadcrumbs before being baked or deep-fried until golden and crispy.
3. Which type of fish is best used for fish fingers?
The best fish for fish fingers are firm, white, non-oily varieties that hold their shape when cooked. Popular choices include:
Basa (often used in restaurants due to its mild flavor and boneless fillets).
Cod
Hake
Betki (Barramundi)
Always ensure the fish is completely boneless and skinless before preparing the strips.
4. What is the difference between a fish finger and a finger fish?
The terms "fish finger" and "finger fish" are often used interchangeably, but "fish finger" is the standardized term for the crumb-coated, processed strip of fish. "Finger fish" is sometimes used more broadly to describe any fish cut into finger-shaped strips, often in Indian or regional recipes like the Bengali fish finger which uses additional Indian spices in the marinade.
5. What are the different ways to cook fish fingers besides deep-frying?
While deep-frying provides maximum crispiness, you can also cook fish fingers using these healthier methods:
Baking: Preheat oven to $180^\circ\text{C}$ ($350^\circ\text{F}$) and bake for 20-25 minutes, flipping halfway.
Air Fryer: Air fry at $200^\circ\text{C}$ ($400^\circ\text{F}$) for 10-12 minutes.
Grilling: Preheat your grill and cook until crisp golden from all sides.
6. How can I make a Bengali-style fish finger?
A Bengali-style fish finger recipe typically involves a more spiced marinade compared to the Continental mustard-based one. Key additions include:
Ginger-garlic paste
Green chili paste
Indian spice powders (like cumin powder, coriander powder, and garam masala)
The process of coating and frying remains similar.
NICE TO MEET YOU!
I’m Mobasir Hassan, Executive Sous Chef with the Radisson Hotel Group. After years in hotel kitchens, I now share chef-tested recipes, step-by-step cooking techniques, and restaurant-style dishes that home cooks can recreate with confidence. I’m glad you’re here!
